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Home Gevulde karper uit de oven

Fish Oven Dutch Classic Festive Main course

Carp has been on tables across Central Europe for centuries for good reason. The fish is firm, flavorful and holds its texture perfectly while roasting. Put it in one of your roasting pans and you have a dish that looks impressive but takes surprisingly little work. Stuffed with lemon, fresh herbs and garlic, the carp is flavored from the inside out. Exactly the kind of recipe you can confidently bring to the table.

Recipe

Oven-baked stuffed carp

Oven-baked stuffed carp is a forgotten classic that deserves to make a comeback. With a simple stuffing of herbs, lemon and onion you can roast a whole fish that makes an impression.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Time in oven	40 min
Stiffen up min.	5 min
Total	60 min

Equipment

Roasting pan
Sharp knife
Cutting board
Paper towels
Spoon

Ingredients

1 whole carp (about 1.5 kg, cleaned by the fishmonger)
1 lemon, sliced
1 onion, halved and sliced into rings
3 garlic cloves, crushed
A handful of fresh parsley
4 sprigs fresh thyme
2 bay leaves
100 ml dry white wine
4 tbsp olive oil
Salt and freshly ground pepper
500 g waxy potatoes, thinly sliced

How to make oven-baked stuffed carp?

Preheat the oven to 200°C (top and bottom heat).
Clean the carp if the fishmonger hasn't already: scale it, rinse under cold water and pat dry with paper towels.
Make a small incision in the belly cavity and rub the fish inside and out with salt, pepper and a drizzle of olive oil.
Fill the cavity with the lemon slices, the halved onion, the garlic cloves and the fresh herbs (parsley, thyme and bay leaves).
Place the carp in the roasting pan. Pour a splash of white wine and a little extra olive oil over the fish.
Arrange the potato slices around the carp in the pan. Season those as well with salt, pepper and olive oil.
Put the roasting pan in the middle of the oven and bake the carp for 35 to 40 minutes, depending on its size. The fish is cooked when the flesh near the dorsal fin comes away easily.
Remove the pan from the oven and let the carp rest for 5 minutes. Sprinkle with freshly chopped parsley and serve straight from the roasting pan.

Cooking mode Prevents your screen from going to sleep

A good stainless steel roasting pan is exactly the right tool for a dish like this. The heat distributes evenly, the fish cooks through nicely and the potatoes around it become soft and golden brown. No fuss, just a result to be proud of.

Serve the carp straight at the table in the roasting pan — it immediately gives the dish that cozy, shared vibe. Serve with white bread to mop up the juices and you have a meal people will remember.

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